Reviewed: May 14, 2012

I made 30 cups and found that 1/2 the cooking time was fine. One seeded jalapeño produced very little zip. Maybe red pepper flakes would work better.

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Reviewer:

Dranoel

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: May 9, 2012

This recipe is amazing, and the flavors are so good! I changed the recipe to serve 13 and it made approximately one cup. I substituted a dash of cayenne pepper for the red chiles, ground ginger for the fresh, and frozen mango chunks instead of fresh. I used my food processor to make the mango pieces smaller (salsa sized). Of course the time needs to be changed if you are making smaller batches - I cooked it for about 1/2 hour and it thickened up nicely. Tastes great chilled and warm!

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Reviewer:

Mrs Harte

Cooking Level: Intermediate

Home Town: Henley, Missouri, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Apr. 9, 2012

This is a great sauce!! I loved how flavors blended well together!! I decided to prepare this dish when I came to this site and found out that the "Grilled Caribbean Chicken" recipe require this sauce as part of the ingredients. I could not find mango chutney at the store I was grocery shopping in (or had trouble finding it) so I decided to try your recipe of mango chutney and truly enjoyed it. This went great with the "chicken recipe" I prepared. Thanks alot!!

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Reviewer:

Sabray

Reviewed: Dec. 22, 2011

I used this in a chicken curry recipe, after cutting it down to 6 servings. I used a whole mango and omitted the allspice and ground ginger as I had neither. I also omitted the onion and substituted red pepper flakes for the red hot chiles. I simmered everything for an hour or so. Made the whole house smell wonderful, and it worked well with my recipe!

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Reviewer:

Sunshine

Cooking Level: Intermediate

Reviewed: Dec. 22, 2011

I made this the other day and it was fantastic.. We have it on everything from ham, cheese, cottage cheese, you name it.. it's delicious! I cut the recipe in half as did not have enough jars at the time.. I won't make that mistake again.

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Reviewer:

adavant

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Oct. 25, 2011

This is amazing. Very sweet and tart and goes well on sweet potatoes and lentils. I make it frequently and it's so easy to scale down. Thanks so much

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Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Mar. 21, 2011

More of a braising meat (pork is the best!) chutney than a eat-with-curry chutney.

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Reviewer:

becca.the.fox

Reviewed: Feb. 23, 2011

I made this to use up three leftover overripe mangoes. I scaled down to 52 servings (3 and 1/2 cups diced mangoes) and followed the cooking method suggested by Kirchy7. I left out the nuts and didn't bother with the fresh ginger root. Also I used red pepper flakes instead of a chile pepper. Mine looked done after about 40 minutues, but I probably simmered it a bit high.

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Reviewer:

Brook

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Feb. 23, 2011

This was the first time I have ever made chutney and I thought this was an excellent recipe. I made half the recipe and you still have more than plenty to share with your friends. After reading about the chili pepper quantity making this very spicy I decided to use only one chili pepper. That was a mistake on my part I could have used 2 and it would have had the kick that chutney is supposed to have. Just a note: You can buy ginger and garlic paste at the indian grocery and use that in place of the fresh ginger root and garlic clove.

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Reviewer:

yum18

Reviewed: Nov. 29, 2010

I made half of the serving and this came out perfect. A little sweet and a little spicy! I served this with white rice and the recipe for Hawaiian Chicken Kabobs. So delish!

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5 users found this review helpful